This is not exactly my recipe, and I don’t make these very often. This is my mum’s recipe that I force her to make for us every time we are together. My mum is the mushroom queen, she has so many delicious ideas with mushrooms. Since she is stuck in stage 4 Melbourne lockdown right now, I haven’t seen her in about 3 months or so which is really sad. I asked her to share the recipe with me so I can make these mushrooms myself. Even though me and mum cook in a completely different way, there are some foods that she makes that I love and I miss them! Mine never turn out as good as hers, but at least it’s close. They have a, what I think of as a more distinct Romanian/Eastern European flavour to them. That is how my mum cooks and it’s the flavours I grew up with. We love having these mushrooms with a big serving of mashed potatoes (also very Romanian thing) and a salad. They also work really well as an appetizer or as finger food at a party. The mushrooms are best eaten fresh but they are also delicious the next day. I’m always iffy about having mushrooms the next day because they can get a bit soggy and slimy but these held up ok and were still just as yummy!
Lately, I have been loving the super fresh local mushroom from Your Food Collective
Your Food Collective is an online farmers market that delivers fresh local produce to your door. I didn’t think there would be much of a difference in taste when it comes to mushrooms, but there is! They are much firmer, fresher with a better flavour. This service makes it hard for me to buy supermarket food anymore because I can taste the difference. I love mushrooms because they are a good source of iron and if they are grown in the sun they are also a good source of dietary vitamin D. They are my go-to during my menstrual phase.
|Vegan Stuffed Mushrooms|| |
- 25 medium-sized flat mushrooms
- 1 TBSP grapeseed oil (or oil of choice)
- 2 TBSP water
- 2 brown onions- finely diced
- 1 red capsicum- finely diced
- 1 cup breadcrumbs (gluten-free if necessary)
- dry vegetable stock (to taste)
- salt ( to taste)
- pepper (to taste)
- Remove stalks for 15 of the mushrooms and set aside
- Finely dice onions and fry in oil. Add an extra 2 TBSP water
- Once onions are soft and translucent, add a finely diced capsicum and cook on low- medium heat for about 5-10 minutes until softened.
- Finely chop the stalks of the mushrooms and the additional 10 whole mushrooms and add to the pan.
- Season with dey vegetable stock, salt and pepper and cook for another 10 minutes until the mushrooms have been cooked.
- Stir in bread crumbs and remove from heat.
- Place the 15 mushrooms with the stems removed face down on a baking tray.
- Spoon out the mixture evenly onto each mushroom.
- Bake in the oven for 20 minutes at 200 C
- Garnish with chopped parsley.